Rice sticks can be found in a variety of Asian recipes. Dried ones are a terrific pantry staple to have on hand, and because they’re gluten-free, you can use them in a variety of recipes.
Suppose you’re new to cooking Asian foods that call for rice sticks, such as pad thai or a soup or stir-fry. In that case, it might be very complicated, especially because rice sticks – like Italian pasta – come in various diameters and cook at varying rates. And sometimes, those packages are perplexing since the guidelines are written in a foreign language, or they may include any cooking instructions at all.
However, you have probably been disappointed with rice sticks because, if not cooked properly, they can turn into entirely inedible mush in a matter of seconds.
Rice sticks are translucent pasta prepared from rice flour and water. The majority are long and thin; however, flat rice sticks are also available. Because these rice sticks cook quickly and can turn to mush if overcooked, it’s crucial to prepare them properly.
Therefore, for your benefit, I have highlighted a basic and straightforward recipe that gives you a proper cooking guide on how to cook rice sticks. In addition, you will find some rewarding tips to help you along the line.
Rice Sticks Nutrition Facts
Tips to Cook Rice Sticks
- Fresh rice sticks are more tender than dried rice noodles, and they can be added to any dish right before serving.
- Fresh rice sticks are frequently found at Asian specialty grocers’ refrigerated sections or large supermarkets with a substantial Asian cuisine variety. They can be added to stir-fries or soups and are ready to use as needed.
- Vermicelli is the tiniest rice noodles available. They are commonly used in salads, stir-fries, and soups in Vietnamese and Thai cuisines. Vermicelli has a coarser texture than other noodles, giving it an al dente quality.
- Rice sticks are quite brittle when raw, so use caution when handling them. You’ll probably shatter more than a few if you don’t.
- You must make sure you remove the pan from the heat to avoid overcooking the fresh rice noodles. In addition, to minimize overmixing, we recommend gently tossing your noodles with a spatula.
- The rice sticks may be done before the rest of the meal. In this case, use a small amount of rice bran oil if you’re worried about the cooked noodles sticking together. Drizzle a little oil over the noodles and toss gently to spread it. It should help them avoid clumping together.
- Depending on the type and breadth of the rice sticks, the soaking duration varies. Start monitoring at 6 minutes to see if the rice sticks are “al dente” or tender but still have a little stiffness and chewiness.
- If you soak the rice sticks for too long, they will become mushy and squishy. Moreover, if you’re planning to reheat the rice sticks in a stir-fry or a hot soup broth, try soaking them for a shorter period of time.
- You may use them in stir-fries or salads within a few hours of rehydrating them by simply adding them to your skillet or bowl. If you add them to a stir-fry, you may carefully separate the rice sticks with a spatula or tongs as you finish your meal.
- Rice sticks hold up nicely in dry recipes with little sauce or liquid. Even as leftovers, they hold their texture wonderfully.
- If you wish to use the rice sticks in a noodle soup, bring the broth to a boil, then proceed to add the rice sticks and turn off the heat quickly. Make sure you serve it right away.
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How to Cook Rice Sticks
Soak the rice stick ahead of time – Soak the rice stick noodles for at least 2 hours in room temperature water. I actually recommend you soak them the night before, and you should soak dried rice stick noodles for about 10 minutes before using them.
Prepare the rice noodles – Get a large pot, then bring water to a boil in it. You can then add the soaked rice stick noodles and cook for 3-5 minutes.
Proceed to drain fully after transferring it out.
You can stir fry the dish now – In a stir fry pan, heat about 1 tablespoon of cooking oil and then proceed to saute the garlic and green onion white until fragrant. You can add the shredded chicken and cook for about 30 seconds over high heat or until the chicken is almost done.
You can fry it for another minute until celery and red pepper are somewhat tender.
Stir in the cooked rice noodles and the remaining ingredients. Make sure it is in a large stir fry to thoroughly mix everything.
Serve and enjoy – You can proceed to serve the dish with a garnish of chopped green onion.Print
- Rice sticks
- Sesame oil (optional)
- Get a large bowl or pot, then combine the rice sticks in it.
- Use lukewarm water to cover up the sticks – the water should feel warm to the touch but not hot. Leave the rice sticks to soak for about 7 to 10 minutes or until they separate.
- For the next step, prepare the rice sticks. Since the rice sticks are only partially cooked, you will need to either use them right away or store them in a method that keeps them from sticking together or drying out.
- You can now drain the rice sticks and set them aside. The simplest method is to strain them through a colander.
- To stop the cooking process, rinse the rice sticks under cold water. Then drain the water once more.
- If you are not ready to add the rice sticks to the dish yet, you will have to avoid the noodles from drying up or clumping together briefly.
- Mix them with a small quantity of sesame oil. To reduce the drying process, even more, keep it in a sealed container at room temperature.
- Proceed to prepare and cook the stir-fry or soup.
- When the stir-fry or soup is nearing the end of its cooking time, you can proceed to toss in the rice sticks.
- Serve and enjoy.
You can watch this video recipe to know how to cook rice sticks.